NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet.

• 3

  Drizzle the asparagus with 0.25 tablespoons of olive oil and sprinkle with a pinch of sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, season the chicken breast evenly on both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken, and sprinkle with chopped fresh parsley.

• 9

  Plate the lemon herb chicken alongside the roasted asparagus and the warm cooked quinoa.